Rosemary & Olive Oil Cornbread

Directions:Preheat oven to 350. Grease or spray one 8x8 baking pan or an 8 inch pie tin. In a medium bowl, whisk together the rosemary, cornmeal, flour, baking powder and soda, sugar and salt. Beat in the egg, buttermilk and oil until well combined. Pour into pan and bake 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean.

My thoughts:

Noticing a theme? $1 bought us the largest bunch of rosemary I have ever seen and I am trying to think of new ways to use it all up. I always think of rosemary as sort of a rustic flavor-very woodsy-and thought that slightly sweet corn would make a good foil. I love the results, the rosemary flavor really spread throughout the cornbread without being overpowering.

Hello Delicious! I just came across your blog and was pleased to find one of my favorite things, cornbread. This looks like it would be great with a rich, hearty stew. Or even Indian food (eggplant bharta?) would be great with it. I love the addition of rosemary, which gives it a great smell and taste.

i made this last night, my first time ever making cornbread. this is the best cornbread i have ever had. it is perfectly savory with a touch of sweet. i am really looking forward to serving it today at a luncheon.